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hershey's double cocoa cake

jgliddon45 avatar
Recipe by
Jeanne Gliddon
@jgliddon45
Los Banos, CA

This cake is similar to a Texas Sheet Cake with some differences. It is delicious and will cure any chocolate cravings you may have. I don't remember who gave me the recipe but I have had it for many years. It is very easy to put together and makes a beautiful presentation for any celebration. This is perfect for a potluck and your family will love you for serving them something that is so decadent.

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yield 20 more or less depending on the size of the pieces.
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For hershey's double cocoa cake

  • 1/2 c
    oil
  • 1 stick
    butter (1/2 cup)
  • 1 c
    water
  • 2 c
    all purpose flour
  • 2 c
    sugar
  • 4 to 5 Tbsp
    hershey's cocoa, heaping (i used 4 1/2)
  • 1 tsp
    salt
  • 1 tsp
    baking soda
  • 2 tsp
    vanilla extract
  • 2 lg
    eggs
  • 1/2 c
    sour milk (1/2 c milk + 2 tsp. white vinegar)
  • DOUBLE COCO CAKE FROSTING
  • 1 stick
    plus 2 tablespoons butter
  • 4 to 5 Tbsp
    hershies cocoa, sifted (i used 5)
  • 10 Tbsp
    evaporated milk
  • 1 box
    powdered sugar, sifted
  • 1/2 bag
    miniature marshmallows, i used 3/4 of a bag
  • 1 1/2 to 2 c
    chopped walnuts, or your favorite nut

How To Make hershey's double cocoa cake

  • 1
    DIRECTIONS FOR CAKE: Heat oven to 350 degrees
  • 2
    Melt on stove butter, oil, and water.
  • 3
    Sift all dry ingredients in bowl.
  • 4
    Pour melted ingredients Into dry ingredients and beat together.
  • 5
    Add sour milk, eggs and vanilla to mixture and beat together.
  • 6
    Pour batter into a Jelly Roll pan that has been greased and floured. Bake 15 to 20 minutes or until a toothpick comes out clean.
  • 7
    DIRECTIONS FOR FROSTING: While cake is baking, melt the butter, Cocoa and evaporated milk.
  • 8
    Bring to boil.
  • 9
    Beat in powdered sugar (do not add marshmallows to this mixture). Keep warm until cake is done.
  • 10
    Sprinkle marshmallows on top of warm cake.
  • 11
    Add chopped walnuts.
  • 12
    Drizzle the warm frosting over cake letting it drip down sides on its own (you don't have to ice cake).
  • 13
    COVERING CAKE WITH PLASTIC WRAP Place toothpicks all over cake.
  • 14
    Cover with plastic wrap. I use Glad Press & Seal. Cake does not need to be refrigerated.
  • 15
    This cake is delicious served warm or cold! Enjoy!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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